Savor These Three Mediterranean Keftedes Recipes

Leek Patties

Bite-sized fried fritters, typically known as keftedes, represent a treasured delicacy in Jewish cuisine. These wonderful leek fritters deliver a tasty blend of savory minced beef with the delicate, sweetly mild taste of leeks, and they are utterly addictive.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon wedges, to accompany

Wash the fresh leeks well and cut away the base and the bulk of the dark green parts. Chop into halves lengthways then into 1.5cm slices. Transfer in a deep pan and submerge with water, then cook over a medium flame for about twenty minutes or until tender.

Remove the water from the cooked leeks and put in a mixing bowl with the beef, beaten eggs, crumbs, fresh dill, chopped parsley and sweet paprika and flavor liberally with salt and pepper. Combine completely using your palms then mold a several spoonfuls into a croquette, shaping a slightly. Set on a plate and proceed for the balance of the preparation.

Preheat cooking oil in a skillet to a depth of about 2 centimeters over a medium flame. When the oil is sizzling, fry the croquettes in small batches until golden brown on all sides. (Don't overcrowd the frying pan as this lowers the oil temperature of the cooking oil.) Transfer the cooked croquettes to a tray covered with kitchen paper and permit to cool.

Serve with lemon wedges.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a true delight. The crispy exterior reveals a soft center. The fresh spinach imparts a vibrant, moderately natural flavor, while the dairy offers a rich, savory creaminess. Feel free to swap the cheesy element with cooked, pureed spuds if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, finely chopped
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if necessary
• 3 fresh eggs
• Olive oil for frying (or alternatively vegetable oil)
• Fresh lemon, to garnish

For leafy greens, rinse it well, removing any hard stems, and roughly chop it into large chunks. Put in a deep pan with a bit of hot water over a medium heat. Once wilted, remove in a sieve for about 15 mins, then squeeze out any extra water and reserve.

If using defrosted spinach, thoroughly squeeze out unwanted moisture.

Heat the olive oil in a pan over a moderate heat and cook the chopped onion and garlic cloves until translucent, about a few minutes. Take off the stove.

Place the wilted spinach, sauteed onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, red spice, breading and beaten eggs in a big mixing bowl and spice with salt and pepper. Stir thoroughly until combined. If the mixture looks too loose, add some additional breadcrumbs.

With your fingers, mold the mixture into oval shapes a bit bigger than a walnut but more compact than an chicken egg, and put them on a baking sheet covered with wax paper. Seal and chill for at least one hour.

In a large frying pan over medium flame, preheat olive oil to a level of about 1cm. Cook the patties a handful for a couple of minutes on both sides, turning so they are golden brown all over, then transfer on absorbent paper.

Serve with lemon slices.

Lentil Patties

Boasting a crunchy outside and soft inside, these patties are not only tasty but also a wonderfully nutritious bite or dish.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, chopped
• 1 egg
• Seasoning, to taste
• Greek yoghurt and lemon wedges, to serve

Put the lentils in a saucepan and submerge with plenty of water. Cook over a medium flame for about 20 mins or until nearly done, including more water to keep the pulses immersed if required.

Add the burghul and keep cooking until softened. Strain the lentils and burghul thoroughly and reserve in a bowl.

Warm 50% of the